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Wines to Pair with
Favorite Foods of Spring
by Joshua Wesson
April 15, 1999
When it comes to which wines to pick when serving seasonal specialties like artichokes, asparagus and morels, Joshua Wesson of Best Cellars says think balance. For instance, artichokes "sweeten" the palate so you need to balance that with non-fruity, lemony, high-acid wines. Go for Muscadet, a Sauvignon Blanc from South Africa or New Zealand, or a bone-dry Mosel.
If asparagus and the acidic sauces that often accompany it are on the menu, balance its pungency with a bit of fruit. Select a Sauvignon Blanc from California.
When serving morels, THE wine to have is Pinot Noir.
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